Learn how to prepare this quick and easy mung bean curry recipe.

Macros per serving (2 in total)
Protein: 30 g
Carbs: 92 g
Fat: 13 g
Kcal: 650

Ingredients
1 cup green mung beans
1 onion
2 red chilies
2 cloves of garlic
1 piece of ginger
2 carrots (medium-sized)
1 can of canned tomatoes
½ can of coconut milk
Spice mix
1 tsp turmeric
½ tsp cumin
1 tsp garam masala (optional)
Season with
Salt
Pepper

Garnish with
Fresh cilantro or parsley

Serve with
White rice

Instructions
1. Soak the mung beans in water for at least 4-6 hours. Then rinse them and boil in a pot with water for 15 minutes. Rinse again, set aside.
2. Dice the onion, mince the garlic, chop the sweet potato, and carrots.
3. Add the spices together in a small bowl.
4. Bring a pan to medium-high heat, add a little bit of oil, then add the onions, garlic, and ginger.
5. Add the canned tomatoes and carrots, mix well.
6. Add the coconut milk and water, season with salt and black pepper.
7. Simmer for 10 to 12 minutes, then add the cooked mung beans.
8. Serve with white rice, garnish with fresh parsley or cilantro.

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